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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh golden anchovies are highly perishable and should be consumed within 1 to 2 days of purchase.
Yes, the bones are small and soft, especially when cooked or fried, and are an excellent source of dietary calcium.
Look for fish with clear, bright eyes, firm flesh, and a fresh sea-like smell. Avoid fish that look dull or have a strong 'fishy' odor.
Yes, they can be frozen. Clean them first, pat dry, and store in an airtight freezer bag for up to 3 months.
Other small fish like silver anchovies, small sardines, or sprats can be used as substitutes.
For very small anchovies, they are often cooked whole. For larger ones, removing the head and innards is recommended to reduce bitterness.
No, because they are small and low on the food chain, they have much lower mercury levels than larger predatory fish.
They are commonly deep-fried, used in spicy stir-fries, or added to seafood broths and curries for flavor.
golden anchovies is a versatile ingredient found in cuisines around the world. With 131 calories per 100g and 20.4 grams of protein, it's a nutritious addition to many dishes.
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